Turkish White Bean Wraps
Serving Size : 4 2 15 oz. cans navy or other white beans -- drained and rinsed 2 tablespoons fresh
parsley -- minced 2 medium scallions, trimmed -- sliced thin 1 teaspoon Near East pepper Salt -- to
taste 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 4 cups stemmed dandelion or
other bitter greens -- washed and dried 4 large Lavosh wraps or lg. flour tortillas, --warmed one at
a time in a hot skillet
Toss beans, parsley, scallions, pepper, and salt in medium bowl. Drizzle with 1 tablespoon lemon
juice and 1 tablespoon olive oil and toss again. Adjust seasonings. Toss dandelion greens with
remaining tablespoon of lemon juice and remaining tablespoon of oil in medium bowl. Sprinkle with
salt to taste and toss again. Place 1/4 of the greens on the bottom half of each wrap. Spoon 1/4 of
the beans over each portion and roll up wraps, tucking sides toward center to form bundles. Slice
each roll in half and serve immediately. Recipe By : Natural Health
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